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Nectarine Bread

A fruity nectarine loaf with blueberries, almonds and orange.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
30 mins
Servings: 10 people
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • ⅔ cup flaked almonds
  • ¾ cup sugar + 1 tbsp
  • 1½ cup plain (all-purpose) flour
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • ⅓ cup unsalted butter, softened
  • 1 orange, juice and zest (about ¼ cup of juice)
  • 2 eggs
  • 2 nectarines, pealed and coarsely chopped (about 1 cup)
  • ¼ cup blueberries

Instructions

    Cup of Yum
  1. In a small bowl, stir together about 1 tablespoon of sugar and ¼ cup of almond flakes. Set this aside for topping the loaf.
  2. Preheat the oven to 350°F (175C/155C Fan). Grease and flour a standard sized loaf pan.
  3. In a large bowl, stir together 1 cup of the flour with the remaining ¾ cup sugar, baking soda, baking powder, salt and allspice.
  4. Add the butter, orange zest and orange juice to the flour mixture and beat with a handheld electric mixer (or a stand mixer) until well combined and light (about 2 minutes).
  5. Add the eggs and remaining flour, beating until just combined.
  6. Fold in the nectarines, blueberries and remaining flaked almonds.
  7. Pour the batter into the prepared tin and sprinkle the almond-sugar mixture over the top.
  8. Bake in the centre of the pre-heated oven for about 1 hour, checking regularly after 50 minutes. Once a toothpick inserted in the centre comes out clean, the loaf is done.
  9. Once baked, remove from the oven and allow to cool for a few minutes in the tin before turning out onto a wire rack to cool completely. The loaf is moist, so handle with care and wait until it has cooled to slice.

Notes

  • See blog post for tip and alternatives.